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Easy Three Step Yogurt

Yogurt was one of the first things I started making on my own. And with good reason. It’s so easy it practically makes itself! In fact, it’s so easy my almost 5 yo knows how to make it. (It does require using a stove,so supervision is recommended for young children.) Before I knew how easy it was and inspite of hearing how easy it was, I was still intimidated. I lived in a cute little town though, that has a practically perfect little store that had an adorable little yogurt maker in it. I’ll admit the yogurt maker helped me get over my fear and put me well on my way to being a pro DIYer, but my recipe is actually even easier than using that yogurt maker.

Maybe you’re not convinced it’s worth your time to make your own yogurt, however. Allow me to explain why that’s far from the truth…

Store bought yogurt almost always comes in plastic, which adds a healthy dose of hormone disruptors while also contributing to unnecessary waste.

Homemade wins economically, by leaps and bounds.

Homemade you control the end product. What kind of milk, what kind of sweetener, what flavor if any is added.

You can control what strands of probiotic you use! Specific strands can help specific problems, so you could technically make your yogurt especially targeted for a flu, head cold, or at younger children dependent on the probiotic strands you choose. You do have to be careful though, as some strands will create a snotty like textured yogurt…ask me how I know.

It’s so easy it’s silly. That’s a legit reason.

You’re way more hip if you make your own. Also legit.

So now that we all agree that making your own yogurt is doing yourself and the world a favor… here’s the recipe/method!

Step 1. Over medium heat warm 1/2 gallon of milk to about 180 degrees. Take off burner and let cool.

Step 2. Whisk 1 Tbs of previously purchased whole fat, plain yogurt or 1 capsule/ 1/2 tsp of a powdered probiotic (This one is a good quality probiotic that is great for yogurt) into cooled or luke warm milk.

Step 3. Pour into 2 quart sized mason jars and place clean cloth over them, securing with rubber bands. Put in your oven and turn the pilot light on and let them sit for 10 hours.